Life happens quickly. Admittedly, this post is much later than I expected but the hot water heater of my recently purchased home started leaking this morning (among other interesting findings in a house built in 1860). I suppose this is to be expected and I’m thankful that we’ve saved up some cash for these emergencies.
Otherwise, this post is related to all things savoury. Cooking smells wafting from the kitchen of chopped parsley, roasted chicken, freshly baked pitas, a hint of lemon. Spring blooms create the ambience. This is the setting I strive for on the weekends. This week has been a bit different though. We’re entertaining family who are helping to repair and update our home. Daylight hours are filled with painting, cleaning, organizing and packing. In the evening, we sit down for a meal that gives us time to catch up on the business of the day but more importantly, joke around and spend time together. Food is such an important part of life. It slows down the day and brings people together.
Spelt Flour Pita Bread
Time: 2.5- 3 hours
Makes: 8 pitas
400 g spelt flour
100 g bread flour
1 tsp sea salt
5 g dried yeast
2 tsp granulated sugar
½ tsp cinnamon
30 ml olive oil
320 ml water
1. Add all ingredients to a large bowl being careful to separate the salt from the yeast. Mix with a wooden spoon then turn out onto a clean surface and knead the dough for 10 minutes. The dough should be soft, elastic and not too wet. If it is wet, add a little flour.
2. Wipe a little olive oil in a clean, large bowl and place the rounded dough into the bowl. Use a clean and moistened (run under warm water and then squeeze out) t-towel and place it over top of the bowl. Place the bowl in a warm spot to rise for 1 hour or doubled in size.
3. Knead the dough on a clean work surface to release air bubbles. Roll into a log and cut into 8 dough portions. Allow to rest for 10 minutes before forming into balls and placing on a lightly floured baking tray. Leave the dough balls uncovered to prove for 30 minutes.
4. Place a pizza stone in the oven and preheat to 450°F (230°C). Flatten each disc using a rolling pin (about the size of your hand). Be careful not to roll the disc too thin otherwise the desired pocket will not form. Let the dough rest for 10 minutes.
5. To bake, carefully pick up the disc and transfer it onto the pizza stone. Ensure that the discs are not touching. I cook mine in batches of 2-3 for 6-7 minutes. The pitas should puff up. If they do not, it may mean that they were rolled too thin.
Best enjoyed within the hour of baking.
* This recipe has not translated well into cups. If you would appreciate a cup conversion- let me know and I will look into it.
** This is a forgiving dough. If you have children, let them practice kneading the dough.
***Adapted from Food & Wine Magazine